Turkey Pot Pie Soup is the best way to use leftover turkey! Easy to make in the instant pot, slow cooker or on the stove-it’s healthy & tasty!
Duration:
Ingredients
- 2 tablespoons olive oil
- 3.5 cups cooked BucherBox turkey
- 1 cup celery chopped finely
- 1 cup carrot cut in small 1 inch circles
- 1 cup onion finely chopped
- 1 tablespoon garlic finely minced
- 1.5 cups yukon gold Potatoes cut into 1 inch pieces
- 1.5 cup yukon gold potatoes cut into quarters so that you can remove them at the end. about 2 small potatoes
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 6 cups turkey broth
- 1/2 cup almond milk
- 1 cup frozen peas
- 3 tablespoons parsley for garnish for garnish – optional
Instructions
Stovetop Instructions
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Heat olive oil in a large pot on the stove. Add in the celery, carrot, onion, garlic, salt, pepper, rosemary and thyme. Sauté for 2 minutes or until slightly translucent.
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Add potatoes, cooked turkey and broth in the pot. Do not add milk. Bring to a boil. Once boiling, lower heat to a simmer and cook on medium heat for 30 minutes.
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Once cooked, remove the large potato pieces.
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Place large potato quarters, almond milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot along with frozen peas.
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Stir everything together until combined and smooth. Garnish with parsley and serve.
Crockpot Instructions
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Heat olive oil in a pan on the stove. Add in the celery, carrot, onion, garlic, salt, pepper, thyme and rosemary. Sauté for 2 minutes or until slightly translucent. (This step is optional, but recommended!)
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Layer cooked vegetables, small/large potatoes and cooked turkey in the crockpot. Add broth. Do not add milk. Cover + set to low for 6 hours.
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Once cooked, remove the large potato pieces.
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Place large potato quarters, almond milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot along with frozen peas.
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Stir everything together until combined and smooth. Garnish with parsley and serve.
Instant Pot Instructions
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Set Instant Pot to regular sauté function. Add olive oil to the pot. Add in the celery, carrot, onion, garlic, salt, pepper, rosemary and thyme Sauté for 2 minutes or until slightly translucent. Add in small cut potatoes + stir.
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Make sure to scrape the bottom of the pot to prevent a burn notice.
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Add large potato quarters and cooked turkey on top of veggies. Pour in broth. Do not add milk.
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Turn the Instant Pot to High Pressure (manual on older models), sealing and cook for 9 minutes. Allow it to natural release for 5 minutes. Manually release the rest of the pressure after 5 minutes.
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Remove the large potato pieces.
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Place large potato quarters, almond milk + 1/2 cup of broth *from the pot* (a few ladles full!) into a blender until smooth. Add back into the pot along with frozen peas.
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Stir together until combined and smooth. Garnish with parsley and serve.